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Low Carb Keto Chicken Mole Enchiladas

Today I’m going to share a simplified low carb version of Mexico’s National Dish, the famous Chicken Mole.

And so I thought I’d start out in the streets of Mexico City with this great commercial I just found.

It’s for Nike’s Just Do It campaign in Mexico.

The ad takes place in the middle of a Mexico City traffic jam. It follows a group of girls as they break out of the traffic jam by running, then playing soccer and finally boxing their way through road construction. It ends with a woman on horseback, riding through a cloud of concrete dust. It’s completely bananas.

It’s in Spanish, but luckily I know the few words that I need to get the idea:

Vamonos and Goal!

But ok, let’s talk mole sauce, the pride of Mexico.

You can put all kinds of things in a mole sauce, and some have up to 30 ingredients. But the one we are making today has about half that. And instead of regular high carb tortillas, we’re going to make our own tortillas out of cauliflower and eggs. That will take the carb count down to just 8g net carbs per serving. So stop what you are doing and just do it.

Instructions

1. Cut a medium sized cauliflower into florets.Use a food processor or high powered blender to process the cauliflower until it is in pieces a little smaller than grains of rice.Measure out 4 cups packed.

2. Add to a medium microwave safe bowl and microwave for 2 minutes.Give it a stir and then cook for another 2 minutes.Set aside to cool until cool enough to handle.

3. As it is cooling, make your mole sauce.In a large skillet, heat olive oil over medium high heat.Add chili and arrowroot powders and cook for 2 minutes.

4. Add tomato sauce, water, oregano, cumin, cinnamon, salt, and cayenne pepper, if using.Bring to a low boil and simmer for 10 minutes until thickened, stirring occasionally.Add in chocolate chips and sweetener and stir until melted and combined.Test for flavor and adjust seasoning if desired.

6. Add the cooled cauliflower to a clean tea towel and twist it until the liquid is released from the cauliflower rice.This will take some effort.You should get about a cup of liquid out.

7. Add cauliflower, eggs, salt and pepper back to the medium sized bowl and mix well.

8. Spread the cauliflower mixture over the bottom of the prepared cookie sheet from edge to edge in a large rectangle.It might be thin in places, that’s ok.

9. Bake the cauliflower tortillas for 15-17 minutes until browned around the edges.Allow to cool on the cookie sheet for a few minutes then cut the sheet of cauliflower in half.Then cut perpendicular to that in 1 1/2 inch strips.

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DISCLAIMER: I’m a home cook, not a nutritionist, so please take my advice with a grain of salt. I calculate the nutritional information using the Lose It app, which sometimes contains errors. When using erythritol in a recipe, I leave this information out of the nutritional info because it has zero calories and zero net carbs. You should also know that there are affiliate links on my website, so if you follow them, I’ll receive a small commission. And I do sponsored posts from time to time, but my opinions are my own.